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Wilmie's Kitchen Bar & Grill - at the beach

1900 1 Avenue Cold Lake AB T9M 1Y9 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Public washrooms must be cleaned and checked a minimum of three times per day. They must be consistently stocked with liquid soap and paper towels to ensure proper hand hygiene for both staff and customers.
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Drinks were observed stored directly on the floor. All food and beverages must be stored off the floor at all times to prevent contamination and allow for proper cleaning of the floors.2. Ice cream cones were not covered. To prevent contamination from dust, insects, or environmental contamination, cones must be stored in a covered container. It is strongly recommended that a dedicated cone case be purchased.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Fly control is required. The presence of flies in food service areas poses a contamination risk. A UV fly control unit is strongly recommended to help manage fly activity, especially in outdoor or open-air settings.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The facility appears to be operating beyond its intended capacity. The current menu is extensive for a small beach concession with limited kitchen equipment and space. This can compromise food safety and organization. Consider simplifying the menu to better match the kitchen’s capacity and layout.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard is not a suitable floor surface in food handling areas, as it is absorbent, not cleanable, and may harbor bacteria or attract pests. This poses a risk to food safety, especially in outdoor environments where moisture and debris are more likely.In addition, the use of cardboard on the floor creates poor optics, potentially giving customers the impression that the facility is unclean or temporary in nature.In addition, it presents an occupational hazard; both the food handler and the inspector tripped during the inspection, including one incident near the deep fryer. This increases the risk of injury or burns and must be addressed.Please remove the cardboard and ensure the floor surface is kept clean, dry, and in good repair. If the floor requires additional cleaning, please prioritize that directly rather than covering it with non-approved materials.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen was observed to be disorganized, with trays, food equipment, and other items scattered throughout. All food equipment must be stored in a designated space to ensure the facility remains organized and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Public washrooms must be cleaned and checked a minimum of three times per day. They must be consistently stocked with liquid soap and paper towels to ensure proper hand hygiene for both staff and customers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Exhaust system filters require cleaning. Accumulated grease and debris in the filters can pose both a sanitation and fire hazard. Please ensure filters are cleaned on a regular basis.
  4. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Please provide fly control strategies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure the following items are cleaned as often as required to maintain in a clean manner:1. Public washrooms, please pay attention to the hard to reach areas. Liquid soap is required.2. The exhaust system in the kitchen needs to be cleaned.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please ensure all frozen food is kept refrigerated or frozen. Do not leave at room temperature.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Please provide fly control strategies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure the following items are cleaned as often as required to maintain in a clean manner:1. Public washrooms, please pay attention to the hard to reach areas. Liquid soap is required.2. The exhaust system in the kitchen needs to be cleaned.
  6. Initial Inspection

    0 infractions